Asparagus with Gremolata

Gremolata provides a flavorful addition to this side dish made with asparagus – ready in 20 minutes. MORE+ LESS-

By Betty Crocker Kitchens

March 1, 2012

1/4

cup chopped fresh Italian (flat-leaf) parsley

cloves garlic

teaspoons grated lemon peel

lb fresh asparagus

tablespoons unsalted butter, melted

1/4

teaspoon salt

1/4

teaspoon pepper

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1

In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
2

Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
3

Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.